This free-your-mind burger is a nod to the Oregon Country Fair, an annual summer celebration near Eugene that nourishes the spirit and explores how to live artfully and authentically by transforming culture in magical, joyous and healthy ways.
Ingredients
Burgers
1 1/2 lb Painted Hills ground beef
3 lg portobello mushrooms, grilled, cooled and diced
2 T yellow onion, minced
1/2 T garlic, minced
1 c Asiago cheese, grated
1 t salt
1/2 t pepper
Burger Toppings
tomatoes, sliced
red onions, grilled
sunflower sprouts
garlic-cream cheese hummus (recipe follows)
Garlic-Cream Cheese Hummus
3 c garbanzo beans, drained
1/2 c tahini
5 med garlic cloves, roasted
2 cloves garlic, minced
1/2 c extra virgin olive oil
1 T salt
2 T lemon juice
2 lb cream cheese
Sour Cream and Raisin Slaw
10 c cabbage, shredded
1 c carrots, shredded
1 c raisins
Dressing
1 c mayonnaise
1 c sour cream
3 T white vinegar
1/2 c honey
Steps
For burgers: Combine burger ingredients and shape into four patties. Grill to medium temp (155°) and serve on lightly buttered, grilled ciabatta rolls or burger buns *. Top with tomatoes, grilled red onions, sunflower sprouts and garlic-cream cheese hummus.
For hummus: Combine in a food processor and blend until smooth. Taste and adjust with more lemon or salt, as needed.
For slaw: Combine dressing ingredients and toss with cabbage, carrots and raisins. Serve immediately.
Serve with a local IPA such as Heater Allen or Ninkasi Tricerahops.
* To make this recipe gluten-free friendly, use gluten-free buns.
